Recipe index

November 2011

OUR RECIPES WORK! Wetriple-test them all

SALADS, SOUPS, SNACKS AND SIDES 90 Asian chicken soup 92 Chickpea and chorizo soup 140 Crispy potatoes with harissa red onions V 75 Leek, chicken and pearl barley soup 139 Lentils with mustard seeds,

pancetta and parsley 72 Plum, shallot and juniper chutney V 140 Roast fennel with tomatoes,

capers and basil V 106 Roasted vegetables with olive oil V 92 Salmon and dill chowder 85 Salt and pepper cashew nuts V 139 Smashed butternut squash with Gorgonzola and walnuts V 140 Spinach, pine nut and sultana salad V 110 Trout, chicory and walnut salad 70 Warm pheasant salad with thyme croutons and cider dressing

MAINS 85 Butternut squash and coconut curry 132 Chicken with spiced vegetables

136 Chinese-spiced lamb’s liver 148 Coconut fish curry 145 Jacket potatoes with soured cream and bacon and variations 152 Lamb, carrot and barley stew 185 Mac and cheese V 135 Marsala kidneys on toast 132 Mushroom, leek and pancetta risotto

86 Bonfire Night brandy snaps

128 Oriental salmon and prawns with noodles 135 Pappardelle with chicken liver ragu 110 Rack of lamb with salsa verde, grilled Little Gems and baked-potato mash 106 Salmon stewed with lentils 148 Spanish pepper, tomato and potato pot V 131 Spiced aubergines with polenta V

151 Spiced minced beef and pea curry 136 Steak, kidney and chorizo pies

PUDDINGS, BAKING AND DRINKS 112 Apple tart with caramel ice cream 96 Baked Bramley apple cheesecake 72 Baked toffee apples with blackberries 96 Blood orange and rosemary caramel puddings 86 Bonfire Night brandy snaps 80 Cherry and polenta cake 80 Cover recipe Cinnamon cake with blackberries 74 Cranberry, pear and pecan crumbles 143 Hot buttered plum toasts 98 Masala chai rice pudding 73 Parsnip, blue cheese and pumpkin seed muffins V 98 Plum, port and chocolate trifles 74 Pumpkin meringue pie 79 Spiced date loaf cake 78 Squidgy banana blondies 80 The alchemist’s chocolate cake 106 White chocolate creams

Cook with confidence

All our recipes are tripletested in domestic kitchens. We use Beko ovens to develop and test our recipes. Weights and measures So many foods are now sold in metric measures, so we’ve followed suit with our recipes. For a conversion chart, visit gfw.co.uk/campaigns.cfm. Unless otherwise stated, tin, pan and dish measurements are of the base and spoon measures are level. Ingredients All ingredients are available in at least 250 Sainsbury’s stores nationwide, unless otherwise stated. If you are unable to find an ingredient in your store, ask at the customer service desk. Nutrition To guide you, we’ve provided per-serving nutritional values (if a recipe serves, say, 6-8, this refers to the smaller portion; if an ingredient is listed with an alternative, values are based on the first option; ‘serve with’ suggestions are not included). You can compare these values against the following GDA (Guideline Daily Amounts) figures. GDAs are average daily requirements for adults. Calories 2,000 for women and 2,500 for men. Fat and saturates Women should eat no more than 70g of fat a day, of which no more than 20g should be saturates. Men can eat up to 95g a day (no more than 30g of saturates). We consider 10g or less to be ‘lower fat’.

12 Sainsbury’s magazine

Salt We should eat no more than 6g of salt per day. The figure given in our recipes is for listed ingredients only. Non-meat/fish eaters Recipes that do not contain meat or fish are indicated with V. To make them vegetarian, use vegetarian cheeses where necessary.